Chinese Tofu Salad

This is healthy wholesome Chinese style salad consisted for beancurd stripes, fresh kelp, carrots, beansprout, black fungus, bean vermicelli, bell pepper and celery. The salad dressing is a typical Chinese blend like dark vinegar, sesame oil, soy sauce, chilli oil etc. I've added tbsp of Borges extra virgin olive oil which blends well into this salad dressing and adding extra nutritional value into this tofu salad. 

A great tasty tofu salad which can be served as a main dish! I had a huge serving as lunch but I serve it as a light afternoon snack for my kids.

Ingredient

• 150gm shredded beancurd sheet 百页豆腐
• 100gm five spiced beancurd 五香豆干
• 100gm fresh shredded kelp
• 100gm beansprouts
• 50gm softened black fungus
• 50gm softened bean vermicelli
• 50gm carrots, shredded
• 50gm red capsicum, shredded
• 50gm Chinese celery, shredded

Sauce

• 4 cloves garlic, minced
• 2 tbsp Borges Extra Virgin Olive Oil
• 4 tsp sugar
• 1/2 tsp white pepper
• 5 tbsp light soy sauce
• 3 tbsp dark vinegar
• 1 tbsp chilli oil
• 2 tsp sesame oil
• 2 tbsp toasted white sesame seeds

A very versatile salad dressing which you can adjust the taste as your liking. If you do not like it spicy, just omit the chilli oil. Prefer it to be more tangy or sweet, add more dark vinegar and sugar. But the overall taste still must be well balanced with right amount of sourness, savoury and spiciness.

Method

1. Rinse fresh kelp thoroughly to remove excess salt. Soak in water for at least 30 mins.
2. Bring a medium pot of water to boil. Blanch shredded beancurd, five spiced beancurd, beansprout, vermicelli, black fungus and kelp individually. Drain well each item and place them into a large mixing bowl.
3. Add in carrots, capsicum and Chinese celery into the mixing. 
4. Combine all the sauce ingredient and whisk well. Drizzle the dressing over beancurd mixture. Toss gently and thoroughly to ensure that all vegetables and tofu are well coated with the sauce. Serve chilled or at room temperature. 

Prosperous '旺旺' Yu Sheng

This is my first attempt in preparing Chinese New Year Yu Sheng 鱼生. Since this year zodiac will be the dog, I tried shaping out a doggie face using the shredded radish, carrots and cucumber! I think the outcome look rather attractive and cute, especially appealing to my kids at home. ^0^

I got hold of some really fresh sashimi grade salmon from #emporiumshokuhin. Instead of consuming it raw, I cure the salmon lightly in salt and sugar solution before serving. For the dressing,   I combined the sweet plum sauce with spicy yuzu sauce which is available at Emporium Shokuhin too! Refreshing and sweet dressing with hint of yuzu flavour, thumbs up!

Ingredient

Homemade Cured Salmon

• 300gm sashimi grade salmon
• 2.5 cups icy cold water
• 1/4 cup Himalayan salt
• 1/3 cup fine sugar

Sides

• radish, shredded
• carrot, shredded
• cucumber, shredded
• shibazuke
• chuka wakame 
• chuka kurage
• chuka hotate 
• pickled ginger
• edamame 
• pomelo
• cheddar cracker

Sauce

• 3 tbsp spicy yuzu sauce
• 2 tbsp plum sauce
• 1 tbsp water
• 1 tsp sesame oil
• 1 tbsp olive oil 
• toasted sesame seeds
• chopped peanuts

Method

1. To make cured salmon : Combine icy water, salt and sugar and stir till sugar and salt are well dissolved. Ensure all your working surface and knife are cleaned. Slice off the salmon skin and slice into thin fillet. Put the sliced salmon into salt solution mixture. Stir well. Let it sit in the solution for 10 mins. Remove the cured salmon and place on a wire rack to let the excess cured liquid drip off. Carefully place each cured salmon slices on a clean plate. Cling wrap the plate and chill in fridge for 1 hour before serving. 
2. To make sauce : Combine yuzu sauce, plum sauce, water and sesame oil, mix well. 
3. Arrange cured salmon slices and all sides accompaniments on a large serving plate.  Toss together with sauce, olive oil, sesame seeds and peanuts. Serve immediately. 

Strawberry Caprese Pasta Salad with Balsamic Glaze

This will be my last posting for 2017!! Hopefully the coming 2018 I'm still pink in health to share more awesome food with you all! I hereby wishing all readers Good Health & Happiness for the coming 2018 New Year! 

Ingredient

Balsamic Glaze

• 3/4 cup balsamic vinegar
• 3 tbsp brown sugar
• pinch of salt

Pasta Salad

• 250gm San Remo Chickpea Pulse Pasta
• 1 tbsp extra virgin olive oil
• 200gm fresh mozzarella, diced
• 250gm strawberry halves
• 1 avocado, diced
• handful of basil leaves, torn
• salt & pepper to taste

Method

1. To prepare balsamic glaze : Combine the ingredients in a small saucepan. Bring to boil. Lower heat and simmer to reduce by half, for about 15 mins. Set aside to cool down.
2. To prepare pasta : Bring a large pot of water to boil. Add salt and cook the pasta till al dente. Drain away water and rinse with cold water. Toss lightly with olive oil.
3. To assemble the salad : Combine the pasta, mozzarella, strawberries, avocado and basil leaves in a mixing bowl. Drizzle with desired amount of balsamic glaze and season with salt and pepper. Serve chilled or at room temperature.

30mins Meals with Alce Nero

Do you always wonder how to prepare healthier and delicious homecooked meals for your family? Fret not! Today I am sharing with you some simple and quick ideas on how to whip up yummy 3 meals .... yes breakfast, lunch and dinner for your love ones! 

Hearty Breakfast : stuffed pesto cheese portobello, sunny side up, sausages & garden salad

My kids could not get enough of these creamy and cheesy stuffed mini portebello! Love the creamy pesto with zucchini as the kids unknowingly consume more greens without fussing. ^-^

 Stuffed Pesto Cheese Mini Portobello
 Ingredient

• 200gm mini Portobello
• 1/2 cup Alce Nero Organic pesto with zucchini
• 1 tbsp olive oil
• salt & pepper to taste
• handful of shredded cheddar cheese

 Method

1. Remove stem of portobello and gently scrap away the gills.
2. Toss the portobello evenly with olive oil and season with salt & pepper to taste.
3. Place portobello, round side down, on a lined baking sheet.
4. Bake in preheated oven at 200 deg cel for 5 mins.
5. Remove from oven. Scoop pesto evenly onto portobello caps and sprinkle cheese over.
6. Return to oven and continue to bake for another 5 mins till cheese melted.

Garden salad with red dragon fruit drizzled over with simple homemade balsamic vinaigrette 

 Basic Balsamic Vinaigrette 

 Ingredient

• 2 tbsp Alce Nero Organic Balasmic Vinegar
• 1 tsp brown sugar
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 6 tbsp Alce Nero Organic Extra Virgin Olive Oil

 Method

1. Combine ingredients in a small jar. Seal the jar and shake vigorously to combine. 
2. Use immediately or let it sit in fridge for a few hours for the flavours to develop.

Simple One Pot Lunch : One Pot Bacon & Tomato Pasta

Our all time favourite pasta meal! It's even wonder as it only required one pot to prepare this tomato based pasta meaning lesser pots for washing up! ^0^

One Pot Bacon & Tomato Pasta 

Ingredient

• 5 rashes streaky bacon, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 250gm Alce Nero Organic Penne Rigate
• 450ml chicken stock
• 500gm Alce Nero Organic Chunky Tomato Puree
• 1 tsp chilli flakes
• 1/4 tsp ground black pepper
• salt to taste
• flat-leaf parsley, chopped
• parmesan cheese, grated

 Method

1. Heat some olive oil in a deep pan and brown the bacon. Remove the bacon and set aside.
2. In the same pan, add the diced onion and saute briefly. Add in garlic and cook for 30 seconds.
3. Add stock and gently scrap the bottom of the pan to release the brown bits.
4. Add in tomato puree and bring to boil. 
5. Add in penne and stir to mix evenly with the sauce. Reduce heat and simmer for 10-15 mins, or until the penne is al dente. The sauce would have thickened slightly as well from the starch that was released from the pasta was cooking. Add chilli flakes, salt & pepper to taste.
6. Turn off heat. Ladle pasta into individual serving plate, top with bacon, parsley and grated parmesan. Serve immediately.

Recipe ref : thedomesticgoddess

Quick Dinner : Sweet Balsamic Pork with Coleslaw

Besides using balsamic vinegar as salad dressing, it works well as marination too! Tangy and sweet taste which helps to cut down the oiliness feel of any meat dishes.

Sweet Balsamic Pork with Coleslaw
Ingredient

• 2 x 150gm pork shoulder steaks
• 1 tbsp ketchup
• 1 tbsp Alce Nero organic balsamic vinegar
• 1/2 tbsp Alce Nero wild flower honey
• 1 clove garlic, minced

Slaw

• 250gm white cabbage, finely shredded
• 1 medium carrot, coarsely grated
• 1 small red onion, finely chopped
• 1/2 tsp black pepper
• 4 tbsp mayonnaise 
• salt to taste

Method

1. Place pork steaks between 2 plastic sheet. Bash them with a rolling pin to make them thinner.
2. Combine ketchup, vinegar, honey and garlic in a mixing bowl. Add pork and coat them well with the seasoning. Marinate for at least 10 mins. 
3. Meanwhile prepare the slaw by combining all the ingredients. Chill in fridge.
4. Heat a lightly greased griddle pan and cook the pork for about 5 mins on each side until throughly cooked.
5. Remove from heat and place the pork steaks on a serving plate. Serve with prepared coleslaw.

Thanks for the wholesome organic products by Alce Nero!

Fried Chicken & Buttermilk Waffles

Another unusual meal I've prepared for the kids....crispy fried chicken with buttermilk waffles! I seldom make deep fried food for them, therefore when they saw this being served, they were absolutely delighted! 

I've used skinless chicken thigh, less sinful without the skin :) The buttermilk waffles tasted really crisp and light when freshly made. But alas one side of the waffle maker plate seems to be wearing off soon, uneven browning and losing its non-stick quality. 

Crispy Fried Chicken 

Ingredient

• 1 kg skinless chicken thigh
• 2 tbsp ginger juice
• 3/4 tsp salt
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp mashed garlic
• 1/2 tsp turmeric powder
• 2 tbsp cornflour
• 2 tbsp fried chicken powder

Coating (mix well)

• 2 tbsp plain flour
• 5 tbsp fried chicken powder
• 2 tbsp cornflour
• 1/2 tsp five spice powder

* 1 large bowl of water filled with ice cubes

Method

1. Coat the chicken thighs evenly with marinade and chill overnight.
2. The next day, remove the marinated chicken fridge and allow to come to room temperature before frying.
3. Heat oil in a wok over medium heat. Coat the chicken with coating mixture, shake away excess. Briefly dip the coated chicken into icy water. Remove and repeat coating the chicken. 
4. Gently slide the chicken pieces, in batches, and fry over medium heat until the chicken pieces are golden brown and crisp. Drain well on kitchen paper before serving.

Recipe ref : FB Lifangcook

Buttermilk Waffles
Ingredient

• 250gm plain flour
• 2 tbsp fine sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 500ml buttermilk
• 120ml unsalted butter, melted
• 1 tsp vanilla extract
• 2 large eggs

Method

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
2. In another bowl, whisk together buttermilk, butter, vanilla and eggs.
3. Pour the egg mixture into flour and mix until the batter is just combined.
4. Heat waffle machine and brush with oil. Scoop batter onto heated iron and cook until waffles are golden brown and crisp, about 5 mins. Repeat till all batter are used up.

Recipe ref : marthastewart.com

Avocado Chicken Salad Sandwich

Light & refreshing light lunch to beat the afternoon heat! Avocado chicken salad croissant serve along with a glass of homemade lemon barley and lots of chilled watermelons. Next round I must double the salad recipe as it was not enough to go around the table hehehehe...

Method: 1 ripen avocado diced, 1 cup cooked chicken breast diced, 1 apple diced, 1/4 cup chopped celery, 1/4 cup chopped red onion, handful of chopped coriander. Add 2 tsp lime juice, salt & black pepper to taste and mix everything! No mayonnaise required and is healthier! The creamy mashed avocado helps to bind all ingredients up. This can be served on its own or as filling in sandwiches.

recipe ref : simplerecipe.com

BLT Salad with Baked Buttermilk Chicken Fillet

Finally I'm back to join this Bake Along event after resting for a long time! I've several delicious baked chicken recipes in my blog draft box, hopefully I've enough energy and time to share with you all :) 

BLT salad...with homemade croutons! yummy!

Bacon, Lettuce & Tomato Salad
Ingredient

• 8 slices bacon
• 250gm baguette, sliced into 3/4" cubes
• 2 tbsp olive oil
• 1 spring onion, sliced
• 500gm romaine-lettuce, roughly chopped
• 1/2 cup cherry tomatoes, halved

Salad dressing (mix well)

• 1/3 cup buttermilk
• 3 tbsp mayonnaise
• 2 tbsp apple cider vinegar
• salt & pepper to taste

Method

1. Preheat oven to 180 deg cel. Arrange bacon on a lined baking sheet. Bake for 15 mins till browned & crisp. Transfer onto a kitchen paper to absorb excess oil. Cool and crumble into large pieces.
2. Toss cubed bread with olive oil. Season with salt & black pepper. Spread evenly on a baking sheet. Bake till golden brown, for about 20 mins, tossing halfway through.
3. In a mixing bowl, combine lettuce, tomatoes and croutons. Drizzle in salad dressing and toss evenly to mix. Serve immediately.

Recipe ref : Martha Stewart

First time using cornflakes to coat the chicken pieces, it does give some crunch but loses its crisp after cool down. So they are best serve immediately after baking!

Baked Crunchy Buttermilk Chicken Fillet

Ingredient

• 500gm chicken fillet
• 2 cups buttermilk

For coating

• 3 cups cornflakes, finely crushed
• 3/4 tsp old bay seasoning
• 1/2 tsp dried thyme
• 1/2 tsp rosemary
• 1/4 tsp paprika

Method

1. Combine buttermilk & chicken fillet in a mixing bowl. Cover and marinate for at least 1 hour in fridge.
2. Toss cornflakes, old bay, thyme, rosemary and paprika in a large mixing bowl. Remove 1 slice of fillet at a time from buttermilk, letting excess drip back into the bowl. Dredge in cornflake mixture.
3. Transfer coated pieces onto a greased baking sheet, lightly coat each pieces with cooking spray. Bake in preheated oven at 180 deg cel, turning pieces halfway through, until crisp and cooked through, about 30 mins. 
4. Cool down slightly and serve immediately with salad on the sides.

Recipe ref : Martha Stewart

Bake Along Event #93 with the theme: Bake/Roast Chicken with  Joyce, Zoe and Lena.

Mango & Blueberries Quinoa Salad

Love this pretty healthy quinoa salad which tasted so refreshing in this scorching weather! Easy to whip up to without creating an oily mess in the kitchen. Less cleaning less sweaty.....hehehe.....

Ingredient

• 1/2 cup quinoa
• 1 cup vegetable broth
• 1/2 cup fresh blueberries
• 1/2 cup fresh mango cubes, 
• 1/2 cup cucumbers cube
• 1 tbsp dried cranberries
• 10 sweet basil leaves

Salad dressing (mix well)

• 1.5 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• zest from 1 lemon
• salt & pepper to taste

Method

1. Rinse quinoa in a fine sieve several times. Place the rinsed quinoa and broth in a medium saucepan and bring to boil. Reduce heat and simmer for about 10-15 mins until the quinoa swelled and cooked. Drain away excess away over a colander and let it cool in room temperature.
2. While the quinoa is cooking, combine blueberries, mango, cucumbers and dried cranberries and chill in fridge till use.
3. Prepare the salad dressing and chill.
4. To serve, stir in half of the salad dressing and mix gently.
5. Stir in fruit mixture and shredded basil leaves. Serve immediately with the other half of the dressing at the side.

Recipe ref : veggiebelly.com

Croque madame

Ever since the starting of December school holidays, the kids have been waking up rather late. Me too also get the chance to laze in bed longer than usual :D Waking up late means breakfast/lunch will be served late too.  While preparing a light breakfast and lunch for the kids (multi-tasking again hahaha...), I've made myself a simple classic French ham & cheese sandwich top with a fried egg known as Croque madame. Along with some healthy salad greens and fresh juice, this light and hearty brunch will last me till tea time!

Recipe ref : Good Food Magazine Dec 2010
Ingredient (1 serving)

• 2 slices wholemeal bread
• 2 tsp Dijon mustard
• 2 slice black pepper ham
• 1 slice cheddar cheese
• 50gm mature cheddar, grated
• 1 egg
• salt & pepper to taste

Method

1. Heat grill to high and lightly toast the bread on both sides.
2. Spread 1 tsp mustard over one side, then top with ham and cheese slice. Top with another slice of toasted bread. Spread the remaining mustard over the top of the bread, sprinkle grated cheese over. Grill the croque for another 3 mins, or until the cheese is bubbling and turning golden.
3. Meanwhile, heat a non-stick pan and add a little oil. Crack in egg and gently fry to your liking.
4. Transfer the toast onto a serving plate. Lift the egg onto the toast. Sprinkle salt & pepper to taste.
5. Serve immediately with bed of salad greens on the side.

Cook Your Books #19 @ kitchen flavours

Japanese Quinoa Salad

This is a healthy light lunch which I've prepared just for myself! :D The kids do eat quinoa but only when its mixed into their rice or porridge. I really like this salad as its packed with protein, fibre, iron, calcium etc....indeed a complete healthy meal to enjoy ^0^

Recipe ref : ifoodreal.com

Ingredient

Salad Dressing

• 3 tbsp lemon juice
• 3 tbsp light soy sauce, low sodium
• 2 tsp honey
• 1 tsp sesame oil
• 1 tbsp fresh ginger, grated
• 1 clove garlic, mashed

Salad

• 2 egg (cooked into omelette and sliced)
• 1 cup cooked red quinoa
• 1/4 cup Japanese cucumber, sliced
• 1/4 cup carrot, shredded
• 1/2 cup edamame beans, cooked and shelled
• 1 stalk spring onion, chopped
• 1 tbsp toasted sesame seeds

Method

1. Whisk dressing ingredients together and set aside to let the flavours develop.
2. Combine all the salad ingredients in a mixing bowl. Drizzle half of the dressing (remaining can be stored in fridge) and toss gently to mix. Serve immediately.

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

Baked Kale Chips

Have you eaten kale before? This is a vegetable I don't normally serve on the table or eat regularly as it does not readily available in the usual supermarket or even the wet market near my home. Thanks to my mother-in-law as once in a while I will receive some fresh bunch of kale from her whenever she does get hold of some :D 

Kale is one of the most healthiest vegetables among all! They are rich in Vitamins A, C and K. It is believed that consuming this super power food on regular basis can helps to prevent cancer, lowered cholesterol, reduce the risk of heart disease. It can be eaten raw, stir-frying and bake into chips. Let me show you how to make this healthy vegetable into crispy chips!

Bunch of fresh kale

Remove the leaves from the stem, rinse a couple of time to remove dirt if any.  Spin the leaves dry in a salad spinner. The leaves have to be real dry to achieve crispiness. 

Toss the dry leaves with some olive oil and place in a single layer on a baking sheet.

Bake at 180 deg cel for 12 mins until crisp (keep an eye on it to prevent burning as different oven heat varies), toss with some seasoning e.g. salt & paprika and serve!

nom nom nom....is tasted so fantastic!